copetenn Recipe Reviews (Pg. 1) - Allrecipes.com (1997829)

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Jo's Rosemary Bread

Reviewed: Jul. 14, 2008
Made this by hand, and it was the most perfect loaf of bread I've ever made. I used 5T of olive oil (4 in the dough, 1 to brush top of loaf after it came out of the oven). The flavor and texture were dead on. If you're making by hand, bake at 375 for 15-20 min. Took mine out at 17 min, it could not have turned out better. This is my daughter's favorite bread ever.
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6 users found this review helpful

Triple Berry Crisp

Reviewed: Jun. 27, 2011
excellent! Used 2 c each of strawberries, blueberries and peaches. The oatmeal crisp part is fantastic--just the right combo of flavors and consistency. Two of us ate the entire 13x9 throughout the course of the day. This could be made super healthy by finding a quality sugar substitute to put in place of the white and brown sugar. 5 stars
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3 users found this review helpful

Maple Salmon

Reviewed: Jun. 24, 2011
Five stars due to the uniqueness of flavoring salmon this way. This is a solid, uncommon dish. Nice variation from lemon juice and dill... The sauce can also be used as a good dipping sauce for grilled chicken. We cooked out at work today for lunch, and both the grilled salmon and grilled chicken went with the maple sauce very well. I put the marinade/sauce in an 8x8 aluminum foil pan, put salmon in, placed (covered) in fridge for 30 min. Took out, wrapped in aluminum foil (poured a little marinade on bottom of foil before sealing), threw on a med/med-high grill for 15 minutes. Came off the grill light-pink and perfect. Made a second batch of the maple sauce for dipping. Zer gut!
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2 users found this review helpful
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Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Mar. 12, 2011
This is a 5-star pork rib recipe. I made the sauce exactly w/ no modifications, and followed Staschy's general method for cooking and the ribs fell off the bone in wonderful tenderness when done. Here's how: boiled the ribs in large pot of water 45 minutes. Made sauce exactly in dutch oven. Didn't brown the ribs, just put them directly in with sauce once sauce was made. Put lid on dutch oven, cooked 2 hours covered at 250, 1 hour covered at 300, 45 minutes uncovered at 350. The ribs fell off bone as took them out with tongs, had to use a spatula to support underneath to get the rack on a plate w/o meat falling off further. The sauce is a wonderful, rich, vinegar-based sauce. It was effortless to separate the meat from bone, shredded it, then plunged eat bite into the sauce before eating. My 9-y.o. daughter said she could literally eat this dish every meal for the rest of her life. :-) I would pay good money at a restaurant for ribs this delicious, tender and tasty. Make them this way and you'll say the same.
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14 users found this review helpful
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Buttermilk Honey Bread

Reviewed: Dec. 27, 2010
This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (see the pic I've uploaded for this recipe), that was for 30 minutes at 375. This last time I took it out at 26 minutes and it was not quite as dark brown (of course). Regardless of 24-30 min baking time, the inside is sweet, tasty and just outright delicious. Made this last week for Christmas, served with butter and Crock Pot apple butter and it was flat out off the chart. Fantastic recipe.
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16 users found this review helpful
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All-Day Apple Butter

Reviewed: Nov. 23, 2010
I am an apple butter lover, and this AB is utterly outstanding.
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2 users found this review helpful
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Spinach and Feta Pita Bake

Reviewed: May 18, 2010
Made exactly as recipe indicates, including some tasty sun-dried tomato pesto. Classic Italian-ish taste with the feta, evoo, etc. I prefer doughy crusts overall with pizza dishes, yet very much enjoyed the crunchiness of the pita. This is on the Keeper list.
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4 users found this review helpful
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Easy Chocolate Nachos

Reviewed: Apr. 30, 2010
Insanely simple, and for what you do and get--delicious. Making something sweet doesn't hardly get any easier than this...
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4 users found this review helpful
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Power Bars

Reviewed: Apr. 18, 2010
excellent. Best of all, they provide a noticeable, tangible energy boost--much more noticeable than the power bars bought in a store. As can tell in submitted photo, put chocolate chips on top of a portion of the batch. Also sprinkled entire batch lightly with ground cinnamon after taking out of oven. Keeper, for sure.
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1 user found this review helpful
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Sweet Dinner Rolls

Reviewed: Nov. 29, 2009
Straight up excellent. Made by hand: mixed warm water & yeast for 10 min, then mixed w/ all oth ingred. Knead 7-10 min by hand, let rise in warmed microwave 45-60 min. Punch down, shape into rolls, place on ungreased baking sheet, cover w/ kitchen towel and let rise again 45-60 min. Bake, 400 degrees for 13 min. I prefer my rolls slightly doughy, and this was right on the money. Tried first w/ honey butter which was wonderful, then tried with some homemade CrockPot apple butter, to which my daughter said "This is like eating angel's wings". Definite keeper.
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7 users found this review helpful
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Chocolate Cherry Cake III

Reviewed: Jan. 28, 2009
Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.
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91 users found this review helpful
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Sopapilla Cheesecake Dessert

Reviewed: Dec. 16, 2008
Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...
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261 users found this review helpful
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Ancho Honey Mustard Sauce

Reviewed: Dec. 3, 2011
This a great sauce, versatile as a salad dressing or dipping sauce. I used as dressing for salad, and as a dip for mushrooms and bread. Straight up delicious. Truly a sweet-meets-heat item. The chipotle powder gives it a great smokiness and heat, balanced by the sweetness of the honey. It took three days to use up the sauce, and the heat definitely increased each day--which is great since I enjoy food with a kick. One of the best things about this is you can distinctly tell as a dressing this is fresh--the taste is absent the distinct flavor of preservatives and artificial components of commercially made dressings. Awesome. Super easy to make. 5 minutes tops, and you have a natural and low-calorie dressing with great flavor...
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8 users found this review helpful
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Sun Dried Tomato and Asiago Cheese Bread

Reviewed: Sep. 9, 2008
Made a few adjustments, the result being a rich, flavorful, appealing loaf of bread. Substituted tomato juice for water (and heated it for 15-20 seconds in high wattage microwave to get to 100 degrees in order to activate yeast). Added 1/2 t garlic powder, included 1 t ground Italian seasoning, used a full jar of sundried tomatoes from the store (rinsed clean from the oil they were packed in in the jar), 3/4 cup Asiago in the dough and additional Asiago sprinkled on top of loaf prior to baking. Used bread flour instead of all-purpose flour. It's a good idea because bread flour tends to rise higher than all-purpose, and with this combo of ingredients even the bread flour didn't rise as high as it does with non-intricate bread recipes. I make all bread loaves by hand, and if you haven't read any other of my bread reviews here it is: mix all ingredients together, knead like heck on floured surface. Oil a bowl & put in the bread dough. Zap your microwave for 60 seconds with nothing in it to get it warm, then cover the dough bowl with a damp cloth and put inside warm microwave for 45-60 minutes. Take dough out, punch down and let sit a few minutes. Knead like heck again. Grease or cooking spray your loaf pan, shape bread into loaf size and put in loaf pan. Let rise a second time (in warmed microwave again) for 45-60 minutes. Heat oven to 350 F. For this recipe bake for 25-30 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.
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11 users found this review helpful
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Buttery Soft Pretzels

Reviewed: Apr. 22, 2012
excellent! Made two batches. Sub'd applesauce for oil and cooking spray for butter both batches. They are still outstanding without adding artery-clogging fat to them via butter and oil. Second batch, made the following add'l modific for health reasons: whole wheat flour only, subtract 3 T sugar from 1/2 c called for. Very good again, both plain and with honey drizzled on top. Read many reviews before making. Used 4c flour instead of 5c. 400F oven for 8 min instead of 450F. Be sure to roll them out to 20-24 inches. That seems long, but is necessary since they proof-out after shaping and before baking. (For first-timers: yes, baking soda bath is necessary for true pretzel taste.)
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2 users found this review helpful
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Chocolate Cappuccino Cheesecake

Reviewed: Jul. 9, 2008
This is a top notch cheesecake, no doubt. I do have one suggestion on making the kahlua whipped cream. Put the liquor and confectioners sugar in at the beginning (instead of upon peaking the whipping cream). Doing so will prevent the whipped product from breaking down too much and being slightly mush (rather than a whipped texture). Also will do 1.5 times the crust next time as others have mentioned. I used a 9" springform and it was fine. Can understand if using a 10" that it would be too thin.
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3 users found this review helpful
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Eggnog Quick Bread

Reviewed: Jan. 7, 2003
This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to this bread if desired. Eggnog Glaze: 2 c confec sugar, 2 T butter (softened), 1 t vanilla, 3+ T eggnog. In med bowl mix all glaze ingred except eggnog. Add in 3T (or more) eggnog until glaze reaches desired consistency. With butter knife apply over completely cooled loaf. (see pic I've uploaded to this recipe page with the glaze on it)
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47 users found this review helpful

Hummus III

Reviewed: Dec. 8, 2010
Have eaten hummus less than ten times in my life. Has been store-bought in the 'fresh' section of specialty grocery stores. Honestly, I've always considered it a bland food that was being eaten as filler. I didn't want to make bland hummus, so I took this recipe, read reviews and then brainstormed on what would be a good blend of flavors. What I came up with (imo) is off the scale insane good: 2 c canned garbanzo beans (50% less sodium), drained (reserve 1/2 c of liquid) 2 T tahini juice of 1 lemon 2-3 T minced roasted garlic 1 T EVOO 1/4 c sundried tomatoes 2-3 dashes balsamic vinegar 1/3 c walnuts 1/2 c garbanzo bean liquid 1/2 t salt Put all ingredients except salt in food processor and process til smooth. Add in salt and process. Put in container, cover with layer of EVOO. Even before the ingredients had the chance to get it on overnight this was utterly delicious. Can't wait til tomorrow.
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15 users found this review helpful

Beer Bread I

Reviewed: Feb. 5, 2011
for simplicity, this bread simply can't be beat. Made this last minute, had a can of ginger ale on hand and it was great. Added 1t bakng pwdr and 1/2 t salt per 1c of bread flour. Let sit for 30 min in loaf pan before baking. (NOTE: this dough will be much wetter/stickier than conventional dough which has been kneaded, but it turns out a beautiful texture: crunchy crust and soft inside.) Next time will use 1.5 t bkng pwder instead of 1t, for a little more rise. Will also try w/ various types of beer over time. Bread baking doesn't get any simpler than this. Baked at 350 F for 55 min, inside was baked just right.
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8 users found this review helpful
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Creamy Orange Cake

Reviewed: Jul. 24, 2008
I made two of these, one with the cool whip topping as the recipe calls for, and also a cream-cheese dreamsicle icing. Both taste JUST like the dreamsicle ice cream treat. The cream cheese icing is as follows: cream 1/2 of an 8-oz cream cheese block with 1 1/2 Tablespoons chilled butter until fluffy. Mix in two cups sifted confectioners sugar. Mix in 2 Tablespoons vanilla extract and 1 Tablespoon orange extract. This icing is much thinner than the cool whip topping but tastes the same.
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22 users found this review helpful

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